Wednesday, July 8, 2015

Vegan Haggis

I made this for a Burns night party (ugh--which shows how much I've let this blog go to seed!). I'm sure it has little relationship to actual haggis, but I thought it was quite good: more like Thanksgiving stuffing, and a bit like a meatloaf. I added celery, oyster mushrooms, fresh sage, smoked salt, and some Earth Balance for more flavor and richness. It all got eaten!

Vegan Haggis
(adapted from allrecipes)

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 small carrot, finely chopped
1 stalk celery, finely chopped
5 fresh mushrooms, finely chopped (I used oyster mushrooms)
1 cup vegetable broth
1/3 cup dry red lentils
2 tablespoons canned kidney beans -
drained, rinsed, and mashed
3 tablespoons ground peanuts
2 tablespoons ground walnuts
1 tablespoon soy sauce
1 tablespoon lemon juice
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 pinch ground cayenne pepper
1 TB fresh sage, minced
1 1/2 teaspoons Old Bay seasoning
1 1/3 cups steel cut oats
smoked salt to taste
1 egg replacer (1 TB ground flax + 3 TB warm water; mix and let sit before using)
2 TB earth balance, melted

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and Old Bay. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, and smoked salt, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the "egg" into the saucepan. Transfer the mixture to the prepared baking pan and brush with melted earth balance. Bake 30 minutes, until firm.

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